Healthy Cooking Tips

 

Keep it lean-- remove skin from chicken or turkey; for even less fat, choose light meat more often than dark meat.

Think thin-- choose leaner cuts of meat (sirloin, top round or loin), and trim visible fat before cooking. Choose cereals, rice and pasta each day; these foods are naturally low in fat and supply complex carbohydrates, an important source of energy. Whole grains, such as brown rice and whole-wheat bread, are also good sources of fiber.

Cut back on fat-- use nonstick healthy oil cooking sprays instead of butter or margarine when browning meats, stir-frying or when a recipe calls for a greased pan or dish. Choose healthy oils such as olive oils and safflower oils over palm oil or high saturated fat content liquid oils. Avoid anything hydrogenated or partially hydrogenated.

Cook the low-fat way, rather than frying-- broil, roast on a rack, bake or steam poultry, meat or fish. Use lemon juice, garlic, herbs and spices to perk up the flavors of vegetables instead of rich sauces made with cream, butter or cheese.

Avoid fast foods.

Eat less fried foods and drain off as much fat as possible after cooking.

Eat smaller meals more often.